In a medium-sized bowl, mash the tofu with a fork until it has the consistency you prefer;
it’s best a bit smaller than a bit larger, as it will carry the rest of
the flavors better. Add the mayonnaise, sweet pickle relish, lemon juice
and diced celery, stirring to combine well. Then sprinkle with the
garlic powder and onion powder and stir in the mustard. Taste, and
adjust seasonings to taste. You might want to add a dash of salt if you
like saltier foods.

Finally, sprinkle with a dash of paprika for a bit of color and garnish.

Serve
your tofu “egg” salad on lightly toasted bread with lettuce and a
couple of tomato slices for a vegan “egg” salad sandwich, or spread on
crackers for casual hors d’ouerves. Store in the refrigerator at least
half an hour before serving.

Makes four servings

Recipe courtesy of
People for the Ethical Treatment of Animals (PETA) which is the largest
animal rights organization in the world with more than 6.5 million
members and supporters. Visit PETA.com for more information.